Black Nero Cabbage Soup I must confess I never thought I would fall for “cabbage soup”!

To me, it conjured up images of diets and that infamous cabbage smell.

So I was really surprised by how delicious this recipe is. Even my toddler came back for third helpings, which is unheard of…
Black Nero Cabbage Soup

Ingredients
Serves 4

1 large onion
500g potatoes
200 - 300g black nero cabbage
1 litre vegetable stock
3 cloves garlic
1 tablespoon fresh herbs, chopped, e.g. thyme, parsley
30ml vegetable oil
200g cooked cannelloni beans or butter beans (optional)

Method

1. Peel the onion and chop it roughly. Peel the garlic and crush it.

2. Heat the oil in a large pan and sauté the onion and garlic for 5 minutes.

3. Wash the potatoes and chop into 1 cm chunks. There’s no need to peel, unless you want to. Add to the pan and sauté for 5 minutes.

4. Add the herbs and stock. Cover and simmer for 10 minutes.

5. Wash the cabbage and chop it. Add to the soup and cover. Simmer for 10 minutes.

6. Liquidise the soup, if you prefer. Then add the cannelloni beans or butter beans. Heat through.

Serve with chunks of crusty bread.
Time From Cupboard-To-Table
About 45 minutes
Notes & Variations For Black Nero Cabbage Soup
This would also work well with Savoy cabbage, if you don’t have any black nero. Kale is also a suitable substitute.

You could try it with white cabbage, but the flavour won’t be as strong.